Travel Reference
In-Depth Information
Flavours of Arabia
Anyone who has read of the lovers' feast prepared by Porphyro in Keats' 'Eve of St
Agnes' may be lusting after 'lucent syrups, tinct with cinnamon' and 'spiced dainties'
from 'silken Samarkand to cedared Lebanon'. The Arabic Orient has long been
fabled for extravagant feasting and eating is indeed a central part of Peninsula life.
The staple dishes may not immediately appeal to Western palates, but with knowledge
of the customs informing their preparation, they assume a whole new flavour.
